171228 roasted vegetable salsa with grilled polenta cakes Recipes

vegetable broth or 1 3/4 cups chicken broth, dry mustard, cayenne powder, yellow cornmeal, leek, trimmed, halved and rinsed well, cauliflower florets, baby carrots , halved lenghtwise, baby bella mushrooms or 8 oz white mushrooms, garlic cloves, coarsely chopped, olive oil, fresh corn or 1 cup frozen corn, roma tomato, chopped, sliced basil leaves, fresh marjoram, fresh thyme

tube polenta, virgin olive oil, your favorite tomato sauce, freshly shredded parmesan cheese (you may have some left over), whole basil leaves, freshly ground black pepper

butter, softened, garlic clove, pressed, french hamburger buns, split, mayonnaise, summer roasted vegetables (roasted summer vegetables), provolone cheese

self-raising flour, grated cheddar cheese, roasted vegetables, diced 2cm (a mixture of pumpkin, kumara, parsnip, red capsicum, onions, start with more than 2 cups to allow fo), light olive oil (such as grapeseed) or 1/4 cup other lightly flavored oil (such as grapeseed), aioli, salt, fresh ground black pepper, eggs, milk, butter, for greasing, pumpkin seeds

uncooked farfalle (bow tie pasta), roasted vegetables, frozen petite green peas, thawed, chopped fresh parsley, shaved fresh parmesan cheese

part-skim ricotta cheese, grated parmesan cheese, egg whites, garlic cloves, minced, chopped fresh basil, jarred marinara sauce, x 3 1/2-inch) no-boil lasagna noodles (use 1 noodle to fill in gaps), leftover roasted vegetables, coarsely grated part-skim mozzarella cheese

cubed peeled eggplant (about 1 medium), cubed red bell pepper (about 1 medium), onion (about 1 medium), olive oil, salt, black pepper, whole garlic head, seeded tomato (about 2 medium), grated lemon rind, fresh lemon juice, coarsely chopped fresh basil, dark sesame oil, tube refrigerated polenta , cut into 1/2-inch slices

vegetable oil, onion, halved and sliced thin, red pepper, diced, cremini mushroom, trimmed and sliced, firm tofu, drained, egg whites or 1 cup egg substitute, salt, dried basil, zucchini, shredded, soy cheese, grated, roasted tomato salsa, ripe tomatoes, cored, onion, shallots, peeled, chopped fresh chives

chorizo , sliced on the diagonal into 1/2-inch thick pieces, corn tortillas, roasted poblano peppers , seeds, stem and skin removed, and cut into thin strips, roasted tomato salsa , recipe follows, pepper jack, grated, tomatoes, cored and halved (1 1/4 lb), jalapeno, stem removed, onion, peeled and cut into 8 equal pieces, garlic, unpeeled, salt, chopped cilantro, fresh lime juice, sherry vinegar, water

canola oil, plus more for grilling the cakes, spanish onion, finely diced, garlic, finely chopped, dry white wine, shrimp stock ( chicken stock or vegetable stock can be substituted), white stone-ground cornmeal, salt, freshly ground black pepper, ears perfectly grilled corn , kernels removed, ears perfectly grilled corn , kernels removed, poblano chiles, grilled, peeled, seeded and finely diced, red onion, finely diced, limes, juiced, honey, canola oil, chopped fresh cilantro leaves, salt, freshly ground black pepper

flank steak, recipe southwestern marinade, apple-bourbon sauce, roasted vegetables, garnish: fresh italian parsley sprigs

mayonnaise, roasted tomato salsa, crushed pineapple, drained with juice reserved, white sugar

beefsteak tomatoes, cut into large chunks, zucchini, cut into large chunks, eggplant, cut into large chunks, onions, peeled and cut into large chunks, garlic cloves, peeled, extra virgin olive oil, roasted vegetable broth or 4 cups vegetable broth, sherry wine vinegar, black pepper, stale bread, chopped fresh cilantro (to garnish )

carrots, peeled and cut into 2-inch chunks, sweet potatoes, peeled and cut into 2-inch chunks, butternut squash, peeled and cut into 2-inch chunks, parsnips, peeled and cut into 2-inch chunks, red bell peppers, seeded and cut into 2-inch chunks, white onions, peeled and cut into 2-inch chunks, olive oil, fresh rosemary , large springs, head garlic, left whole for roasting, vegetable stock (good quality is important), fresh black pepper , to taste, gruyere cheese, grated, baguette (optional)

bone-in pork chops, about 1 1/2 inches thick, water, sugar, kosher salt, fresh thyme sprigs, allspice berries, prosciutto, fontina, chicken stock, unsalted butter, chilled, flat-leaf parsley, for garnish, california red grapes , on the vine and cut into 4 smaller clusters/bunches, extra-virgin olive oil, kosher salt and freshly ground black pepper, grilled polenta squares, recipe follows, water, kosher salt, polenta/yellow cornmeal, heavy cream, unsalted butter, room temperature, grated parmigiano-reggiano, fresh cracked black pepper, extra-virgin olive oil

bone-in pork chops, about 1 1/2 inches thick, water, sugar, kosher salt, fresh thyme sprigs, allspice berries, prosciutto, fontina, chicken stock, unsalted butter, chilled, flat-leaf parsley, for garnish, california red grapes , on the vine and cut into 4 smaller clusters/bunches, extra-virgin olive oil, kosher salt and freshly ground black pepper, grilled polenta squares, recipe follows, water, kosher salt, polenta/yellow cornmeal, heavy cream, unsalted butter, room temperature, grated parmigiano-reggiano, fresh cracked black pepper, extra-virgin olive oil

baby fennel, halved, carrots, peeled and halved (preferable young ones), red onions, peeled and halved, sweet potato , orange colour peeled and quartered (kumara), honey (2 fl ozs), lemon juice, olive oil, instant polenta, boiling chicken stock or 4 1/2 cups vegetable stock, butter, sea salt, cracked pepper, creamy blue cheese (thick slices)

fresh tomatillo, fresh serrano chilies, garlic cloves, unpeeled, onion, coarsely chopped, olive oil , as needed, salt & freshly ground black pepper, fresh cilantro leaves, chicken broth , as needed (or more, use vegetable stock if desired), vegetable oil, corn tortillas , cut into eighths, preferably stale (spread out to dry overnight), roasted tomatillo salsa, kosher salt & freshly ground black pepper, queso fresco, crumbled or 1/2 cup mild feta, onions, separated into rings, mexican crema , creme fraiche or 1/2 cup sour cream, chopped fresh cilantro leaves, for garnish